Strawberry Yoghurt Ice Cream

1. 1

   Oil a 1 pint pudding basin and line with cling film.

2. 2

   Heat the milk, egg yolks and cornflour over a low heat, stirring constantly, until thick.

3. 3

   Do not boil.

4. 4

   Leave to cool.

5. 5

   Puree half the strawberries and chop the remainder, then sprinkle with sugar.

6. 6

   When the mixture is cool, mix together with the chopped and pureed strawberries and the yogurt.

7. 7

   Pour into the prepared basin.

8. 8

   Cover with cling film and freeze for at least 8 hours.

9. 9

   Remove from the freezer at least 10 minutes before serving.

10. 10

    Decorate with slices of strawberry.

* Per serving · 4 servings · Values may vary.

No additional tips available.